Roasted Veggie Pizza

I’ll be honest, I still haven’t met a vegan pizza that measures up to the gooey, cheese-laden pizzas of my past. But that’s okay! Those pizzas, while delicious, aren’t exactly heart healthy. Pizzas sans the cheese can still be really tasty. Take this roasted veggie pizza as proof …. The pizza crust is up to you – make your own, buy refrigerated dough, whatever. We’re on a kick to limit our consumption of packaged food with hundreds of mysterious ingredients.  Luckily, our local grocery chain, Giant Eagle, usually sells a couple of pre-baked crusts from local pizza shops. This served as the base for our yummy pizza.

Roasted Veggie Pizza

  • 1 prepared pizza crust, pre-baked
  • 1 medium eggplant, chopped
  • 1 medium bell pepper, cut into chunks
  • handful of cherry tomatoes
  • 2-3 Tbsp. olive oil
  • salt, pepper, dried oregano, etc (basically, your favorite Italian seasonings)
  • 2 small heads roasted garlic
  • 1 (15 oz) can tomato sauce … or  real tomatoes, I just didn’t have any
  • 2 Tbsp. tomato paste
  • pinch (or more) of red pepper flakes
  • more Italian seasonings (oregano, garlic powder, parsley, basil)
  • 1/4 cup nutritional yeast
  • fresh basil for garnish

Preheat the oven to 425 degrees F and prepare the veggies. Drizzle with oil and seasonings and toss to coat. Roast in the oven for approximately 30 minutes, stirring every so often. About the same time you put the veggies in, you can also start your roasted garlic. To do this, cut the top off the garlic head (the pointed part), making sure to leave the flaky skin on. Drizzle with olive oil and wrap in tinfoil. Stick in the preheated oven and roast for about 30 minutes. To remove the roasted garlic, squeeze out the cloves into a bowl (after it cools, of course!) and mash with a fork to combine.

While everything is roasting, you can prepare the sauce. Add ingredients from tomato sauce through the nutritional yeast to a sauce pan and heat through. The nutritional yeast is optional, but it’s a good source of protein and adds a definite cheesy flavor to the sauce. Once you have your roasted garlic paste, you can add that to the sauce as well.Add a little more tomato paste if the sauce seems too thin (more nutritional yeast can also serve as a thickening agent).

When the veggies are roasted and the sauce has simmered, prepare your pizza: add a layer of sauce to the crust, and top with the veggies (which should have reduced in size substantially in the oven). Drizzle on a little more sauce. Bake for about 10-15 minutes, until the crust is golden. Sprinkle with chopped basil and serve!

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2 Comments

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2 responses to “Roasted Veggie Pizza

  1. Lisa

    Have you tried Amy’s vegan pizza? It’s too sweet for me. I always use the “cheeze” on my pizzas. I still haven’t tried daiya, but I hope to soon.

    Do you ever make veggie kabobs? What veggies do you use? Do you have any marinade recipes? We’ve been buying a nice natural brand, but at $4 a bottle, I’d like to try and make our own.

    • Hi Lisa – no, I haven’t tried Amy’s pizza. I am not sure if our grocery store has it – I’ll have to look! We do happen to have a kabob marinade that we love … stay tuned this weekend for the recipe!

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